Yams Recipe with Olive Oil


1 kilo of yams
1/2 tablespoon of olive oil
2 carrots, peeled and cut into rings
1 onion diced
1/2 cup of orange juice
1/2 cup of tangerine juice
1 clove of garlic grated
juice of 1 lemon
1 piece of sugar cube
Freshly ground black pepper

Preparation Of

Since Jerusalem artichokes are root vegetables, it can be sandy. Wash with plenty of water by brushing. Peel the skins and cut into rings. Leave it in water with lemon for 15 minutes and strain the water. Put the olive oil in the pan and heat it. Add the carrots and sauté. Add the onion and garlic and fry until lightly coloured. Add the yam, salt, sugar, pepper, lemon juice, tangerine and orange juice. Cook for 12-15 minutes on low heat and remove from the stove. Since it is a vegetable that can disperse very quickly, I recommend cooking it in a controlled manner. Serve cold by sprinkling finely chopped dill on top. Enjoy your meal.

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